INGREDIENTS:
7 yellow squash, sliced
1/4 cup milk
1/2 cup butter, sliced
2 eggs, beaten
1 medium onion, chopped
salt and pepper to taste
3 tablespoons sugar
1 cup shredded Cheddar cheese
2 cups crushed buttery round crackers (Ritz)
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add squash and cook until tender but still firm, about 15 minutes; drain.
To the squash add milk, butter, eggs, onion, salt, pepper and sugar; mix well. Transfer to a 9x13 inch casserole dish. Sprinkle with cheese and crushed crackers.
Bake in preheated oven for 30 minutes.
7 yellow squash, sliced
1/4 cup milk
1/2 cup butter, sliced
2 eggs, beaten
1 medium onion, chopped
salt and pepper to taste
3 tablespoons sugar
1 cup shredded Cheddar cheese
2 cups crushed buttery round crackers (Ritz)
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add squash and cook until tender but still firm, about 15 minutes; drain.
To the squash add milk, butter, eggs, onion, salt, pepper and sugar; mix well. Transfer to a 9x13 inch casserole dish. Sprinkle with cheese and crushed crackers.
Bake in preheated oven for 30 minutes.